Chestnut tarts with Occelli® butter

Start by preparing the shortcrust pastry. Quickly work 150 g of Occelli® butter cut into pieces with 150 g of granulated sugar: when the two ingredients are well blended, add the egg and the two egg yolks and mix everything together. Then add the salt, the grated lemon zest and the flour: knead well, collecting all the flour and trying to be as energetic and fast as possible. Let the dough rest for an hour in the refrigerator.

Then prepare the cream for the filling. After removing the peel, boil the chestnuts in plenty of salted water for about 30 minutes.
Then drain the chestnuts, remove the outer skin and pass them through a potato masher to obtain a puree.

In a large saucepan, melt 400 g of sugar in a glass of water, stirring with a wooden spoon until the sugar has completely dissolved: you should obtain a thick syrup.

Now add the chestnut puree to the syrup, mix and cook for about 15-20 minutes. A few minutes before turning off the heat, add the remaining 80 g of butter cut into pieces and mix well to melt it into the cream.

After the hour of resting, roll out the shortcrust pastry with a rolling pin and cut out lots of circles of pastry that you will use to line the single-serving tartlet moulds (previously buttered and floured).
Fill all the tartlets with the chestnut cream and cook them for 15-20 minutes in a preheated oven at 180°C.
Once baked, decorate them with a few marron glacé, some white chocolate flakes and a light dusting of icing sugar.